Transcript Quick Breads - Military Chefs

Food Service Training
Quick Breads and Cookies
Food Service Training
Lesson Objectives
• Be able to explain the different types of
quick breads and cookies.
• Describe the methods used to prepare
such foods.
• Define two classifications of quick breads.
• Understand characteristics of a good
product.
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Quick Breads Definition
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A quick bread does not need to rise (proof)
prior to cooking.
Quick breads have a cake-like appearance
and a lighter texture than yeast breads, and
are often embellished with fruits, nuts, and
other seasonings.
Different types of quick breads are pancakes,
cornbread, waffles, muffins, biscuits,
dumplings, hush puppies, and fritters.
Quick breads are leavened with either baking
powder or baking soda.
Almost all quick breads are served hot.
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Quick Bread Classifications
Quick breads are grouped by type of mixture
from which they are produced.
• Soft Batter quick bread comes in two
styles... Pour batter (used in pancakes) or
Drop batter (used in muffins).
• Dough quick bread is thick enough to
require rolling out (baking powder biscuits
is a good example.)
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Quick Bread Types
Pancakes
Muffins
Baking Powder Biscuits
Belgian Waffles
Cornbread
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Ingredients of Quick Breads
• Flour: General purpose is used rather than bread flour.
• Liquids: Nonfat dry milk is specified in AFRS recipes.
Water, milk or other liquids is used on other recipes.
• Leavening Agent: Baking powder and baking soda are
most commonly used. Too much baking powder can cause a
course grain and yellowish color. It will also leave a salty,
bitter taste.
• Fat: General purpose shortening is used to produce soft
crumb and aid in browning. It shortens the gluten strands
and softens them. Fat also adds richness and flavor.
• Eggs: An important ingredient that adds flavor, color and
palatability. Also works as a leavening agent.
• Other Ingredients: Includes salt, spices, grated, whole,
or chopped fruit or nuts, seeds, cereals such as oats, & bran.
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Food Service Training
Characteristics of a Good Product
Information from recipe card D-G-5
• Color: Uniform golden brown color.
• Shape & Size: Volume is at least twice the size of
the unbaked product. Uniform in shape and size.
• Crust: Tender and moderately smooth. No excess
flour.
• Texture: Moist, tender and flaky crumb with a
medium fine grain.
• Flavor: Pleasing, well-blended flavor without
bitterness.
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Food Service Training
Cookies
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Food Service Training
Cookie Definition
Often referred to as small, sweet cakes,
cookies have the same basic ingredients and
the methods for mixing them are the same as
cake. However, the proportion of ingredients
and the methods for forming and baking are
different. The primary difference between
cookies and cakes is the amount of moisture
in the mixture.
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Types of Cookies
There are three basic types of
cookies:
• Stiff dough - contains less liquid, eggs,
and flour. These cookies are often referred
to as “sliced” cookies. The finished
product is crisp. Sugar cookies and peanut
butter cookies are examples.
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Food Service Training
Types of Cookies (cont’d)
• Soft dough - has a high moisture content
and require a greater percentage of eggs.
These cookies are often referred to as
“drop” cookies. The finished product is
soft and moist. Chocolate drop and
butterscotch cookies are examples.
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Types of Cookies (cont’d)
• Refrigerator dough - is a stiff dough.
The finished product will be brittle. The
dough is weighed, then rolled, and stored
under refrigeration until needed, making
them an excellent short notice style
cookie. They can go straight from the
refrigerator to the oven.
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Types of Cookies (cont’d)
• Bar - The AFRS also refers to another
type of cookie dough known as the “bar”
cookie. This could be chewy nut bars,
hermit cookies, brownies, or congo bars.
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Types of Cookies
Chocolate Chip
Snickerdoodle
Lemon Drop
Peanut Butter
Chocolate Drop
Sugar
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Food Service Training
Cooking Process of Cookies
• Mixing: For best results follow the
specific directions given on the AFRS
recipes and guideline cards on when and
how to add ingredients.
• Panning: Some recipes require a greased
pan and others do not. Follow specific
instructions on AFRS cards to allow for the
dough to spread during baking.
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Food Service Training
Cooking Process of Cookies (cont’d)
• Baking: Bake according to temperatures
on AFRS. Are you using a convection
oven? Some recipes call for lowering the
temperature 50° F. Allow pans to cool
between batches.
• Cooling: Remove from sheet pan after
baking. If left on hot pans cookies will
continue to cook.
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Food Service Training
Proper Baking Factors
• An oven too cool will produce a pale
colored cookie.
• An oven too hot will produce too dark a
product. It will also cause the cookie to set
before it has a chance to spread properly.
• Steam in an oven has a softening effect,
giving them a greater chance of spreading
too far before they are set.
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Food Service Training
Proper Baking Factors (cont’d)
• Cookies should be on the soft side when
removed from the oven. The heat in the
cookie and pan will continue to cook (dry)
the cookie during the cooling period.
• Over baking the cookie dries out the
cookie and reduces flavor and taste. Many
cookies made with high quality ingredients
in a diligent manner are reduced to a stale
nature by over cooking.
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Food Service Training
Any Questions?
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Test for Quick Breads Lesson
1. Quick breads are grouped by what type of
mixture from which they are produced.
2. What are the three basic types of cookies?
3. Name two most commonly used leavening
agents in quick breads.
4. What ingredient in the make-up of quick
breads adds flavor, color and palatability and
works as a leavening agent?
5. What type of flour is used in the make-up of
quick breads?
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Food Service Training
Test for Quick Breads Lesson
6. Which type of cookie dough contains a high
moisture content and requires a greater
percentage of eggs?
7. List three types of quick breads.
8. Give two examples of a stiff dough cookie.
9. What happens when cookies are over baked?
10. What happens during the cookie cooking
process when the oven is too cool?
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Food Service Training
Test for Quick Breads Lesson
Turn in Answer Sheet now.
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Any Questions?
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